scholarly journals Physicochemical characteristics and glycemic index of bread made from purple sweet potato flour, starch, fiber from solid waste of starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012040
Author(s):  
N T Kweman ◽  
E Julianti ◽  
N D M Romauli
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Glycemic Index ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Composite Flour ◽  
Bread Making ◽  
Total Sugar Content ◽  
Purple Sweet Potato

Abstract This research was purposed to evaluate the characteristics of physicochemical, and glycemic index of bread made from purple sweet potato (PFSP) flour, starch, and fiber (solid waste of PFSP starch processing). The resulting breads were tested for the physicochemical characteristics and using non factorial completely randomized design as research design with 3 types of ingredient used in bread making as a treatment, namely composite flour from a mixture of PFSP flour, starch and fiber with a ratio 75: 5: 20; 100% PFSP flour, and 100% wheat flour. The results showed that differences in flour had a very significant effect on color, texture profile, ash, protein, fat, and total sugar content of bread. Bread made from composite flour in the form of a mixture of PFSP flour, starch and fiber flour, and also bread made from 100% PFSP flour has higher dietary fiber content than bread made from wheat flour. The daily energy sufficiency of the three types of bread is 10-12%. The glycemic index of bread made from composite flour, PFSP flour, and wheat flour were 41.3, 42.1, and 46.3, respectively, which were classified as low categories. Based on the results, PFSP flour, starch, and fiber flour can be used as wheat flour alternative in making bread.

scholarly journals Physicochemical characteristics of fiber rich flour from solid waste of purple sweet potato starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012038
Author(s):  
E Julianti ◽  
Z Lubis ◽  
E Yusraini ◽  
Ridwansyah
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Potato Starch ◽  
Liquid Waste ◽  
Physicochemical Characteristics ◽  
Sodium Metabisulfite ◽  
High Concentration ◽  
Waste Solid ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Abstract Sweet potato starch processing produces liquid waste and solid waste. Solid waste from sweet potato starch processing contains a high concentration of fiber so that it can be used for making fiber flour, which can be used as material for food fiber fortification in foodstuffs. This study aims to evaluate the characteristics of fiber flour derived from the solid waste of purple-fleshed sweet potato (PFSP) starch processing. Starch processing is carried out using 3 different types of extracting ingredients, namely distilled water, 2000 ppm sodium metabisulfite solution, and 2000 ppm citric acid solution. The results showed that the yield of fiber flour produced was 4.07-5.11%. The resulting fiber flour has soluble and insoluble fiber content between 1.20-1.63 and 13.53-21.91% respectively. The results of this study indicate that fiber-rich flour from the solid residue of PFSP starch processing can be used as a fiber fortification agent in special food products for people with obesity.

scholarly journals Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

2021 ◽  
Vol 912 (1) ◽  
pp. 012036
Author(s):  
E Oktriandi ◽  
M Nurminah ◽  
Z Lubis
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Seed Flour ◽  
Local Resources ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

Abstract Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one factor (P: comparison composite flour consist: modified bread flour : purple sweet potato flour : mocaf : saga seed flour): P1 (50% : 30% : 20% : 0%); P2 (45% : 35% : 15% : 5%); P3 (40% : 40% : 10% : 10%); P4 (35% : 45% : 5% : 15%); P5 (100% modified breadfruit flour); P6 (100% purple sweet potato flour); P7 (100% mocaf); P8 (100% wheat flour). The research showed that the mixture of 4 flour P1 (50%: 30%: 20%: 0%) produced the best quality cupcakes

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

scholarly journals Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Udeme Joshua Josiah Ijah ◽  
Helen Shnada Auta ◽  
Mercy Oluwayemisi Aduloju ◽  
Sesan Abiodun Aransiola
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Irish Potato ◽  
Potato Flour ◽  
Bread Making ◽  
Nutritional Qualities ◽  
Sweet Potato Flour ◽  
Reduced Rate ◽  
Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

scholarly journals Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

2016 ◽  
Vol Volume 112 (Number 1/2) ◽  
Author(s):  
Yvonne Maphosa ◽  
Victoria. A. Jideani ◽  
◽  
Keyword(s):  
Food Systems ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Bambara Groundnut ◽  
Bulking Agents ◽  
Wet Milling ◽  
Fat Replacers ◽  
Total Sugar Content ◽  
Dietary Fibres ◽  
Milling Method

Abstract The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.

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